all-purpose flour, divided
grated lemon zest
coarsely chopped pecans
butter, cut into 8 pieces
1Preheat oven to 375?. Beat 1/2 cup butter at medium speed with an electric hand or stand mixer until creamy; gradually add 1/2 cup sugar, beating until light and fluffy. Add egg, and beat until blended.
2Combine 1 1/4 cups flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture; beat at low speed just until blended after each addition. Stir in vanilla and lemon zest.
3Pour batter into a greased 8-inch square baking dish. Top with blueberries.
4Combine remaining 1/2 cup sugar, remaining 1/4 cup flour, pecans, and cinnamon. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles small peas; sprinkle crumb topping over blueberries.
5Bake for 40 to 45 minutes. Let cool 10 minutes.